Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, low fat carrot cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
A moist low fat but tasty carrot cake. Great taste but low in fat, definitely one to try if your watching the waistline x. These moist and secretly healthy carrot cake cupcakes are high in nutrition, low in fat, and they can even be sugar-free.
Low Fat Carrot Cake is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Low Fat Carrot Cake is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have low fat carrot cake using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Low Fat Carrot Cake:
- Take 2 large eggs, beaten
- Make ready 60 g granulated sugar
- Prepare 50 ml vegetable or olive oil
- Make ready 130 g plain flour
- Prepare 10 g baking powder
- Make ready 2 tbsp ground cinnamon
- Prepare 3 large carrots, grated
- Get 100 g sultana or raisins
- Make ready 2 tsp lemon juice
- Take Pinch salt
- Prepare [For cream cheese decoration]
- Make ready 200 g mascarpone cheese
- Make ready 20 g unsalted butter
- Prepare 30 g icing sugar
It wasn't until my thirties that I actually gave carrot cake a chance. Once I did, I was sold..are low-fat, but you would never know it, they bake out high with tons of flavor and are extremely moist, you may throw in some chopped nuts also — for In a medium bowl mix the shredded carrots with the crushed pineapple. Add in the oil/egg mixture into the carrot/pineapple mixture; mix well to. Delia's Low-fat Moist Carrot Cake recipe.
Steps to make Low Fat Carrot Cake:
- Sift the flour, baking powder, cinnamon and allspice into the bowl, then fold into the mixture
- Add the carrots, sultanas (or raisins), lemon juice and pinch of salt, and mix well together.
- Spoon the mixture into a baking tin (I use 18cm circle non-stick) and bake in the preheated oven for 30-40 minutes, until a skewer inserted into the center comes out dry. Leave in the tin for 5 minutes, then turn out to cool completely.
- For the decoration, put all the ingredients into a bowl and beat well until smooth. Spread evenly across the top of the cake (make sure that the cake is cool enough otherwise the cream will melt and slide down), then put in the fridge for at least 5 hours.
I have been making carrot cake for years, and each time it seems to improve with a little tinkering here and there. A few years ago I attempted a low-fat version rather reluctantly, not believing it was possible. Now I have to admit it's become one of my favourites. Beat the cream cheese, confections' sugar and maple syrup in a medium bowl just until blended and smooth. Spread on top of the cooled cake.
So that’s going to wrap this up for this exceptional food low fat carrot cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
